FLORIDA GRAPEFRUIT AND JICAMA VIETNAMESE SALAD
Steps:
- Thinly slice jicama and stack slices. Cut into 2 inch (5 cm) matchstick size strips and place in a large bowl. Add cabbage, Florida grapefruit segments, carrot and cucumber. In a small bowl, whisk together Florida grapefruit juice, soy sauce, vinegar, garlic, honey and chili sauce. Pour over salad and toss to coat. Let stand 10 minutes before serving for flavours to develop. Makes 8 servings. www.newscanada.com
PRAWN & PINK GRAPEFRUIT NOODLE SALAD
Take a healthy Vietnamese approach to salads by using cold vermicelli noodles with a sweet dressing, shellfish, coriander and mint
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 13
Steps:
- Put the noodles in a bowl, breaking them up a little, and cover with boiling water from the kettle. Leave to soak for 10 mins until tender. Drain, rinse under cold running water, then leave the noodles to drain thoroughly.
- In the same bowl, lightly squash the cherry tomatoes - we used the end of a rolling pin. Stir in the fish sauce, lime juice, sugar and diced chilli. Taste for the right balance of sweet, sour and spicy - adjust if necessary (see tip, below).
- Toss through the noodles, then add all the remaining ingredients, except the sliced chilli. Season and give everything a good stir, then divide the noodle salad between 6 serving dishes and sprinkle over the chilli before serving.
Nutrition Facts : Calories 228 calories, Fat 1 grams fat, Carbohydrate 38 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.6 milligram of sodium
MINCED MEAT, CRAB, AND GRAPEFRUIT VIETNAMESE SALAD
This Vietnamese salad recipe is courtesy of Chef Bobby Chinn and can be found in his cookbook, "Wild, Wild East."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Slice the top and bottom of the pomelo with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the pomelo over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
- Place the minced meat in a medium saucepan along with 3 tablespoons water. Cook over medium heat until cooked through. Remove from heat and let cool slightly. Stir in lime juice, fish sauce dip, and chile; let cool completely.
- In a large bowl, combine onion, ginger, cilantro, and crab. Tear pomelo segments into small pieces and add to bowl. Add cooled meat and toss to combine.
- Serve salad in lettuce cups garnished with carrots and cucumber.
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- Make salad: Cut peel and membrane from grapefruit, following curve of the fruit. Working over a small bowl, cut between inner membranes to release segments (you might want to use a smaller knife here). Squeeze juice from membrane into bowl. Put remaining salad ingredients in a large bowl.
- Make dressing: In a medium bowl, whisk garlic, cilantro stems, chile, ponzu, sugar, soy sauce, fish sauce, lime zest, lime juice, and Sriracha until sugar dissolves. Gradually whisk in oil. "Normally you don't use oil in Vietnamese cuisine, but it gives that nice emulsion," says Yan. Stir in basil, mint, chopped cilantro sprigs, and 2 tbsp. grapefruit juice from bowl of segments.
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